Filo cake with Brussels sprouts and goat cheese

Grate the peel thinly from the orange. Heat the oil in a frying pan and gently fry the shallots with the thyme for 3 minutes. Stir in the sprouts and orange zest. Add the marnier and fry the sprouts with the lid on the pan in approx. 7 min. Until al dente. Allow the sprouts to cool.

Brush the mold generously with butter. Brush the sheets of filo pastry on one side with melted butter. Fold all sheets of filo pastry, with the bone edge inwards, double so that they form long strips. Place them one at a time from the center on the bottom of the cake pan, so half of the strip is outside the shape. Put them in a circle. In the middle the sheets covered each other.

Crumble the goat's cheese over a bowl. Spoon the sprouts, hazelnuts and chillies to taste.

Spoon the sprouts on the dough into the mold. Take the overhanging end of the first sheet and turn the end into a kind of rose, then put the sheet in on the filling. Do this at each overhang so that the entire top of the cake is filled with roses from filo pastry. Spread the roses generously with the rest of the melted butter. Keep the cake in the fridge until use.

Preheat the oven to 200 ° C. Put the cake on the grate in the middle of the oven and bake it in approx. 30 minutes until tender and golden brown. Allow the cake to cool in the mold for 5 to 10 minutes. Then remove it from the mold and put it on a scale.